Pumpkin Pecan Bread

Because fall season is here, I present you with this delicious treat! It’s pumpkin bread, and you can make it with banana, add pecans, chocolate or whatever you are feeling! This recipe is versatile enough to get your taste buds dancing! I love to make this each fall season, always with a flare: adding, substituting and increasing the flavor profiles each time! Give it a shot. I say it tastes like Dutch bread because to me, everything with a nice punch of nutmeg tastes like Dutch (must be from the pepernoten taste, which I inevitably associate with Dutch, thanks winecoach!)



  • 1 3/4 cups flour of your choice – (I broke it up and used:1 cup oat flour, 1/2 cup almond meal flour, 1/4 cup ground flaxseed)
  • 3/4 teaspoon salt
  • 2 eggs or 1 egg + 2 egg whites
  • 1/4 cup of Greek yogurt (or applesauce)
  • 2 tbsp palm coconut sugar
  • 1/4 cup local honey or maple syrup
  • 1 15 oz can organic pumpkin puree
  • 2 tbsp oil of your choice, I used grapeseed oil
  • 1/4 cup milk, I used almond milk
  • 1/4- 1/2 cup pecans, chopped
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pumpkin spice
  • 1/2 tsp baking powder


  • 1-2 mashed bananas (to make it a banana pumpkin bread)
  • 1/4 cup semi-sweet chocolate chips in addition, or in place of the pecans (I love pecans)


  1. Preheat the oven to 350F degrees.
  2. Lower oven rack to middle, this will prevent the top of your bread from browning too much too soon. Spray a muffin, brownie or bread pan with non-stick spray. Set aside.
  3. To make it simple, you can use a blender and blend all ingredients, starting by adding the wet ingredients, and introducing the dry flours later. This will however change the consistency of the batter and it won’t be as fluffy, but will still taste good. It depends on how much time you have, really.
  4. ***I hand mixed the wet ingredients with a whisk, and mixed the dry ingredients separately; then added the wet to dry ingredients. *If using bananas and hand mixing, mash bananas first before adding wet ingredients.
  5. Gently old in pecan pieces in the mix, also chocolate chips if using.
  6. Pour into prepared pan and sprinkle more of pecans(and chocolate chips) on top.
  7. Bake for about 45-55 minutes; I say this because ovens differ so watch out not to under cook the bread. You will know once you a toothpick is inserted in the center and it comes out clean with only a few small moist crumbs. Delicious!
  8. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will be SUPER MOIST and soft.


Xo, Ana

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  1. Hannah says:

    So ready to try this recipe!! Do I need to sub anything for the bananas or can they just be added along with all the other ingredients?

  2. M says:

    I made this today and it had the consistency of pumpkin pie. Not bread ?. Not sure what went wrong but will def try it again.

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